Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- For the filling:
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Substitution suggestions: If you prefer, you can swap out the pecans for walnuts or almonds, depending on your family’s taste. For a dairy-free option, try using coconut milk in place of evaporated milk and a plant-based butter alternative. I’ve found that the texture changes slightly but the love and flavor stay intact!
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. This step is key to ensure your cake rolls easily without sticking.
- In a large bowl, beat the egg yolks and 1/2 cup sugar until thick and pale, about 3-4 minutes. Stir in the milk and vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture, being careful not to overmix.
- In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
- Pour the batter evenly into the prepared pan and spread it out gently with a spatula.
- Bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted near the center comes out clean.
- While the cake bakes, lay a clean kitchen towel on a flat surface and sprinkle it lightly with powdered sugar. Once the cake is done, immediately invert it onto the towel and carefully peel off the parchment paper.
- Starting at the short end, roll the cake and towel together into a tight spiral. Let it cool completely while rolled. This trick helps the cake hold its shape without cracking when filled.
- For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened and bubbly, about 12 minutes.
- Remove from heat and stir in the coconut, pecans, and vanilla extract. Let the filling cool to room temperature.
- Carefully unroll the cooled cake, spread the filling evenly over the surface, then roll it back up without the towel.
- Chill the cake for at least an hour before slicing to allow the filling to set beautifully.
One little secret I picked up from my grandmother is to keep a gentle hand when folding the egg whites in. It’s what keeps the cake so tender and light—something I’ve come to appreciate especially when juggling dinner prep and kiddo bedtime routines!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International